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Veal Gulash

Name: Veal Gulash
Yield: 3 servings
Ingredients: 2 14 lbs. of veal; 1 small onion; 1 tbsp. of flour; 1 tbsp. of butter; Salt; 1 pinch of pepper; 1 cup of water

From The art of German cooking and baking, 1922

Serves 3

Gulash must not be too juicy.

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

519Calories

67 gProtein

7 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories519 kcal

Protein67 g

Carbohydrates6.7 g

Fiber0.9 g

Sugars2.1 g

Total Fat27 g

Saturated Fat9.5 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat1.6 g

Cholesterol289 mg

Sodium284 mg

Potassium1150 mg

Calcium66 mg

Iron3.1 mg

Magnesium88 mg

Phosphorus709 mg

Zinc11 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B61.5 mg

Vitamin B124.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)26 mg

Folate58 mcg

Choline3.1 mg

Caffeine0 mg

Water372 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 22. The excerpt below is the record exactly as published.

VEAL GULASH. Quantity for 6 Persons. 2 14 lbs. of veal 1 pinch of pepper 1 small onion 1 tbsp. of flour 1 tbsp. of butter 1 cup of water Salt

Cook this with the app: pantry check, scaling, and the assistant.